1 can of white tuna in olive oil
1 can of baby eels or substitutes
1 can of seaweed
Sautée some eels (some come ready to serve) in a little olive oil with sliced garlic. Set aside.
To serve, drain the tuna and place a slice in a dish. Cover with a layer of seaweed and add the eels (you can use a serving mould to help keep the shape).
Finally, drizzle with the olive oil and Modena reduction.